Popeyes Louisiana Kitchen #155

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese in reach in cooler / make table. At 46°.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Spicy mayonnaise, plain mayonnaise under source of contamination. Heavily soiled with grease on top counter above reach in cooler / make table With contaminant dripping onto mayonnaise.

Basic - Buildup of food debris/soil residue on equipment door handles. Heavily Soiled exterior of equipment including handles to coolers. Multiple. Soiled handles to food trays at hot hold line.

Basic - Condensation or other drainage not disposed of according to law. Condensation drip from wall unit in walk in cooler. (Dripping onto food products )

Basic - Floor soiled/has accumulation of debris. Heavy old food debris build up on floors in kitchen and under food hold tray at frontline.

Basic - Food stored in a location that is exposed to splash/dust. Container and boxes of raw chicken stored under condensation drip in walk in cooler. Item Moved by manager. **Corrective Action Taken**

Basic - Interior of hot hold unit/ oven/microwave has accumulation of black substance/grease/food debris. Excessive grease, residue buildup on hot hold unit above reach in cooler / make table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple soiled sides and tops of equipment. Kitchen

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One tiny fly by rear kitchen.

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle , sanitizer , over single service cups. On rack. Moved by manager. **Corrected On-Site**

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of small reach in cooler by prep line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken trips not discarded by establishment discard time. About 5 strips.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Cooked chicken trips not discarded by establishment discard time.

Adequate Handwashing Facilities Supplied and Accessible

Approved Thawing Methods Used

Lighting Adequate; Required Shields in Place

Required Records Available; Shellstock Tags/Labels

Non-Food Contact Surfaces Clean

Hot and Cold Water Available; Adequate Pressure

High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Missing vaccum breaker at faucet by walk in cooler door.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple. **Repeat Violation**

Basic - Ceiling tile missing. Missing ceiling tile by rear dry goods.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container by single service cups. Frontline. Moved by manager. **Corrected On-Site**

Basic - Floor tiles missing and/or in disrepair. Multiple missing and broken floor tiles cookline.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in cooler door loose insulation.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Per Person In Charge : Establishment uses Time Temperature Controlled for Safety for cooked chicken items at frontline shelf and rear corner. Electronic time for Rear corner time hold was not turned on. Timer Turned on by manger. Food item was placed recently. Frontline cooked chickens (multiple batches ) have a time hold method that is not understandable. per Person In Charge, establishment has a 30 min hold time for food safety, but employees takes a temperature to see if chicken is above 165. If lower than 165 , chicken is discarded, if above , chicken is kept regardless of time . Person In Charge discarded cooked chicken at frontline because it was 135-140 per policy. **Warning** - From follow-up inspection 2022-07-20: At todays callback : Cooked chicken in holding trays above reach in cooler / make table By office with digital timers just turned on. Turned on after inspector arrived. All compartments , including empty ones , showed 44 mins digital timers. **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment unable to provide written procedures for Time Temperature Controlled for Safety of cooked chicken at frontline and rear corner of kitchen. **Warning** - From follow-up inspection 2022-07-20: At todays callback : no written procedures are available for holding potentially hazardous (time/temperature control for safety) foods. Ie , cooked chicken on hot hold tray above Reach in cooler / make table near office. (Per Person In Charge , cooked chicken held at frontline in Establishment " bird cage " is held on 30 min limit for QUALITY only. )**Time Extended** **Time Extended**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly by rear prep area. **Warning**

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Per Person In Charge : Establishment uses Time Temperature Controlled for Safety for cooked chicken items at frontline shelf and rear corner. Electronic time for Rear corner time hold was not turned on. Timer Turned on by manger. Food item was placed recently. Frontline cooked chickens (multiple batches ) have a time hold method that is not understandable. per Person In Charge, establishment has a 30 min hold time for food safety, but employees takes a temperature to see if chicken is above 165°. If lower than 165 ° , chicken is discarded, if above , chicken is kept regardless of time . Person In Charge discarded cooked chicken at frontline because it was 135-140° per policy. **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment unable to provide written procedures for Time Temperature Controlled for Safety of cooked chicken at frontline and rear corner of kitchen. **Warning**

Basic - Buildup of food debris/soil residue on equipment door handles. significant soiled exterior of equipment including handles to coolers. Walk in cooler handles.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage to ceiling tiles by rear storage. Water leaking onto from ceiling along rear wall.

Basic - Cove molding at floor/wall juncture broken/missing. Missing / Brocken floor tiles by Three compartment sink.

Basic - Floor area(s) covered with standing water. Standing water on floor by rear dry goods. (Recent rain activity )

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavily soiled exterior of equipment and walk in cooler curtains. Prepline